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Amasi panna cotta with rooibos strawberry sauce


amasi panna cotta with rooibos strawberry sauce

Ingredients 13
Servings 4
Time 15 minutes

Ingredients

  • 15
    ml
    gelatin
  • 125
    ml
    cream
  • 30
    ml
    sugar
  • 375
    ml
    amasi
  • 5
    ml
    vanilla essence
  • STRAWBERRY SAUCE
  • 250
    g
    strawberries, chopped
  • 60
    ml
    sugar
  • juice of 1 lemon
  • 4
    rooibos teabags
  • 125
    ml
    lwater
  • TO SERVE
  • fresh strawberries, halved
 

Method

15 minutes
 

Grease a deep 25cm pie dish or enamel plate with nonstick spray.

1. Cover the gelatin with cold water and set aside to sponge.

2. Combine the cream and sugar in a saucepan and heat until just below boiling point, stirring  continuously.

3. Remove from the heat and add the sponged gelatin. Stir until the gelatin has dissolved.

4. Add the amasi and vanilla essence and stir quickly. Transfer to the prepared dish or plate and chill in the fridge for 1-2 hours or until set.

5. Strawberry sauce Put all the ingredients in a small saucepan. Heat  and stir until the sugar has dissolved. Simmer for 10-15 minutes or until the strawberries are soft.  Remove the teabags.

6. Purée the mixture with  a stick blender. Set aside to cool.

7. To serve: Pour the sauce over the panna cotta  and serve with fresh strawberries.

 

Read more on: dessert
 

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